Revolutionizing Djongoli: A Flavorful Twist on Tradition

As a passionate advocate for Togolese cuisine, I am always excited to explore innovative ways to enhance our traditional dishes based on ingredients available around me. Today, I’m thrilled to share with you my new take on Djongoli, a beloved staple in Togo and Benin. Traditionally made with plain water and corn flour and beans, Djongoli is known for its simplicity and its role as a comforting base for various sauces and proteins. However, I’ve decided to give this classic dish an unconventional and flavor-packed update.

The Ingredients:

• Corn Flour and Black-Eyed Peas: I am using black-eyed peas to the mix to not only boosts the nutritional profile of Djongoli but also adds a lovely texture and a hint of sweetness that complements the corn flour beautifully.
• Bone Broth: To cook the Djongoli, I’ve swapped out plain water for rich bone broth. This simple change elevates the dish with a depth of flavor that plain water simply cannot achieve. The broth infuses the Djongoli with umami and a slight richness, making every bite a delightful experience.
• Norwegian Mackerel: Accompanying the Djongoli is baked Norwegian mackerel. Its oily, flavorful flesh is a perfect match for the subtle flavors of the Djongoli. Grilling or baking the mackerel enhances its natural flavors, adding a smoky note that pairs wonderfully with the meal.
• Multicolored Bell Peppers and Onions: To add color and crunch, I gently stir-fry multicolored bell peppers and onions. This not only brightens the plate visually but also adds a fresh, sweet contrast to the savory elements of the dish.
• Green and Red Pepper Pastes: No Togolese meal is complete without a bit of heat! I serve my Djongoli with both green and red pepper pastes. The green pepper paste offers a sharp, herby heat, while the red pepper paste provides a slower, smokier burn. Guests can choose one or mix both to customize the level of spice to their liking.

The Preparation:

Preparing Djongoli the traditional way involves stirring corn flour into boiling water mixed with precooked beans and cooking it until it becomes a thick, and the flour not lumpy, but the beans still not completely smashed. For my version, I added the cooked black eyed peas to the boiling bone broth, let it continue boiling for about 3 minutes then mix in the fine corn flour constantly stirring to prevent any lumps of the flour. The result is a wonderfully creamy mixture with chuncky beans texture, ready to be topped with our accompaniments.

The Experience:

Plating this dish is all about creating a feast for the eyes. I mound the Djongoli in the center of a large plate, lay the grilled mackerel on top, and scatter the vibrant bell peppers and onions around the sides. Both pepper pastes are served in small bowls, allowing everyone to add as much or as little as they like.

Green pepper sauce is optional

Red Cayenne pepper sauce

 

This dish is a testament to the versatility and adaptability of Togolese cuisine. By making a few simple tweaks, Djongoli is transformed from a humble staple into a star of the dinner table, proving that even the most traditional dishes can be reinvented for modern palates. Whether you’re a long-time lover of West African flavors or new to the cuisine, this version of Djongoli promises a culinary adventure that’s both comforting and exciting—a true celebration of Togolese culinary heritage.